DirectionsIn a saucepan combine the rice vinegar, sugar, and salt, stir well, and bring to a boil. Remove from the heat and allow to cool.

Cut the cucumbers in half lengthwise and remove the seeds with a spoon.

Cut the cucumber, carrot, daikon, and celery into 2 by 1/4-inch sticks.

Combine the lemon wedges with the vegetables and place in a 4-cup plastic or glass container. Pour the cooled pickling liquid over the vegetables to completely submerge them. Cover with a lid and let pickle for 3 days before use.